Crispy Coconut Chicken Recipe
Introduction
Crispy Coconut Chicken offers a delightful combination of tender chicken coated in a crunchy, toasted coconut and breadcrumb crust. This easy-to-make dish is perfect for a flavorful weeknight dinner or a satisfying snack.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 eggs
Instructions
- Step 1: Preheat your oven to 375°F (190°C) if baking, or heat oil in a frying pan if frying.
- Step 2: In a shallow bowl, beat the eggs. In another bowl, mix together shredded coconut and breadcrumbs.
- Step 3: Dip each piece of shredded chicken first into the beaten eggs, then coat thoroughly with the coconut and breadcrumb mixture.
- Step 4: Arrange the coated chicken pieces on a baking sheet lined with parchment paper if baking, or carefully place them into hot oil if frying.
- Step 5: Bake for 15-20 minutes or fry until golden brown and crispy, turning halfway if frying to ensure even cooking.
- Step 6: Remove from heat and let rest briefly before serving.
Tips & Variations
- For extra flavor, add a pinch of salt and pepper or your favorite spices like paprika or garlic powder to the coconut and breadcrumb mixture.
- Use panko breadcrumbs for a lighter, crunchier texture.
- Serve with a dipping sauce such as sweet chili or honey mustard for added zest.
Storage
Store leftover crispy coconut chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or until crisp to maintain the crunchy texture. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh coconut instead of shredded coconut?
Yes, fresh coconut can be used but it will add more moisture to the coating, which may affect crispiness. Toasting fresh coconut lightly before coating can help reduce moisture.
Is it better to bake or fry the chicken?
Both methods work well. Baking is healthier and easier with less mess, while frying gives a quicker and slightly crispier result. Choose based on your preference and available equipment.
PrintCrispy Coconut Chicken Recipe
Crispy Coconut Chicken is a delightful dish featuring chicken pieces coated in a crispy mixture of shredded coconut and breadcrumbs, then cooked to golden perfection by baking or frying. This recipe offers a crunchy texture with a subtle sweetness from the coconut, making it a delicious and satisfying meal option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Frying
- Cuisine: American
Ingredients
Chicken
- 1 lb chicken breasts, cut into strips or bite-sized pieces
Coconut Coating
- 1 cup shredded unsweetened coconut
- 1 cup breadcrumbs (preferably panko for extra crispiness)
Binder
- 2 large eggs
- Salt and pepper, to taste
Instructions
- Prepare the coating: In a shallow bowl, combine the shredded coconut and breadcrumbs. Mix well to ensure an even blend for the crispy coating.
- Beat the eggs: In another bowl, beat the eggs and add a pinch of salt and pepper for seasoning.
- Coat the chicken: Dip each piece of chicken first into the beaten eggs, allowing the excess to drip off, then dredge in the coconut and breadcrumb mixture. Press gently to ensure the coating sticks well.
- Choose cooking method: You can either bake or fry the coated chicken. For baking, preheat the oven to 400°F (200°C) and place the chicken pieces on a greased baking sheet. For frying, heat enough oil in a skillet over medium heat to cover the chicken halfway.
- Bake or fry: If baking, bake the chicken for 20-25 minutes until golden brown and crispy, turning halfway through cooking. If frying, cook the chicken pieces in batches for about 3-4 minutes per side or until crispy and cooked through. Drain excess oil on a paper towel.
- Serve: Serve the crispy coconut chicken hot with dipping sauces or sides of your choice.
Notes
- For extra flavor, add a teaspoon of garlic powder or paprika to the breadcrumb mixture.
- Use panko breadcrumbs for a lighter, crunchier coating.
- Ensure the oil is hot enough before frying to prevent the coating from absorbing too much oil.
- If baking, use a wire rack on the baking sheet to allow even crisping on all sides.
- This dish pairs well with sweet chili sauce, mango chutney, or a simple squeeze of lime.
Keywords: crispy coconut chicken, coconut chicken recipe, baked coconut chicken, fried chicken with coconut, crunchy coconut chicken
